FRATELLI LA BUFALA

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee containers inside HWS by coffee station. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles at RIC at cook line no date marked, as per chef for more than 24 hours prior. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Equipment in poor repair. Observed gaskets in disrepair at cook line RIC. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over tomato sauce inside WIC.

Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee containers inside HWS by coffee station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna at RIC at cook line no date marked, as per chef for more than 24 hours prior.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans not inverted at cook line.

Basic - Equipment in poor repair. Observed gaskets in disrepair at cook line RIC.

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen. Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and ceiling vents soiled throughout the kitchen. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen.Repeat Violation Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen. Repeat Violation

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen. - From follow-up inspection 2024-12-18: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout the kitchen. - From follow-up inspection 2024-12-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout reach in coolers at kitchen. Repeat Violation - From follow-up inspection 2024-12-18: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Meatballs (60F - Cold Holding). As per staff member, cooked night before.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touched cut tomatoes and cut arugula with bared hands and placed them on plate. Coached manager on correct procedure. Food items discarded.

High Priority - Observed employee failed to wash hands before putting on gloves to initiate a task working with food at cookline.

High Priority - Observed vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Meatballs (60F - Cooling). As per staff member, cooked night before.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink at pizza preparation area. Manager brought paper towels. Corrected On-Site

Basic - Equipment in poor repair. Observed reach-in gaskets in disrepair at reach-in freezer near warewashing and reach-in coolers at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled throughout kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bags of chicken over vegetables inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes 52f, chicken 50f, beef 51f, cheese 54f all items held less than 4hrs,

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Warning - From follow-up inspection 2023-03-21: At time of callback inspection observed Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use Time Extended - From follow-up inspection 2023-09-27: At time of callback inspection observed fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2023-03-21: At time of callback inspection observed Clam/mussel/oyster tags not marked with last date served. Time Extended - From follow-up inspection 2023-09-27: At time of callback inspection observed Clam/mussel/oyster tags not marked with last date served. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn Warning - From follow-up inspection 2023-03-21: At time of callback inspection observed Equipment in poor repair. Observed reach in cooler gaskets torn Time Extended - From follow-up inspection 2023-09-27: Observed reach in cooler gaskets torn at cook-line in front of grill. Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at a temperature of 80°F. The chef poured out the water. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed liquid eggs over vegetables in the walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (49F - Cold Holding); cut tomatoes (49F - Cold Holding) as per the chef the items were put on line approximately three hours ago. The chef moved the items to the freezer for a quick chill.

Intermediate - Clam/mussel tags not marked with last date served.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster provided via email.

Intermediate - No hot running water at three-compartment sink. The manager turned on the water supply. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the kitchen entrance. The chef turned on the water heater. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line. Repeat Violation

Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn.

Basic - Hole in or other damage to wall. Observed tiles missing in the ware washing area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs and a ladle on the oven door handle. The chef removed it.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the microwave soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled. Observed the reach in cooler gaskets soiled.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over or with unwashed produce. Observed containers with raw ground beef and raw chicken stored over Egg plants and red bell peppers in walk in cooler, Manager re arranged foods, and stored raw animal foods in a shelf away from unwashed produce. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen counter butter (60F - Cold Holding); garlic and oil mix (60F - Cold Holding) Chef moved butter and garlic and oil mix inside walk in cooler for rapid chill. Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed lasting cup used to dispense salt no handle. Chef discarded cup. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls not inverted, employee inverted plates and bowls. Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Observed missing tiles on wall by ware washing area.

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Observed container with salt and flour no labeled. Chef labeled food containers with common names. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - From follow-up inspection 2022-09-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with debris, near dish machine. - From follow-up inspection 2022-09-20: Time Extended

Basic - - From initial inspection : Basic - Clean plates, pots and pans not stored inverted or in a protected manner. - From follow-up inspection 2022-09-20: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in three-compartment sink. - From follow-up inspection 2022-09-20: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed containers of spices/seasonings not labeled. - From follow-up inspection 2022-09-20: During call back inspection containers with spices/seasoning no labeled Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine-chlorine 0ppm.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw meats(beef,chicken) stored above vegetables inside walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler-salmon (54F - Cold Holding); cheese (53F - Cold Holding);

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza bar-meat balls (117F - hot holding at room temperature )

Intermediate - Clam tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris. Observed can opener soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna prepared on previous days not date marked.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth was removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Operator placed sign at hand sink. Corrected On-Site

Basic - Nonfood-contact surface soiled. Observed reach in cooler gaskets soiled. Observed door handle on chest freezer soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp/calamari defrosting at room temperature.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of seasonings/spices not labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in kitchen-cheese (65°F - Cold Holding); Reach in cooler at pizza bar-sausages (50°F - Cold Holding)

Intermediate - Clam tags not marked with last date served.

Intermediate - Food-contact surface soiled with debris. Observed cutting board stained/soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed water pitchers stored inside hand sink in kitchen. Operator removed. Corrected On-Site

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Observed drink bottles stored inside hand sink.

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated debris/dust.

Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site

Basic - In-use tongs stored on oven equipment door handle between uses. Operator removed tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of dish machine soiled.

Basic - Walk-in cooler shelves with rust that has pitted the surface.